Description
This Creamy Marry Me Tuscan Chicken Soup is a hearty and flavorful recipe featuring tender chicken, fresh vegetables, and a luscious blend of cream, Parmesan cheese, and spinach. Perfect for a comforting meal, this soup combines Italian seasonings with pasta for a satisfying one-pot dish that's both creamy and wholesome.
Ingredients
Chicken and Seasonings
- 1 teaspoon olive oil
- 1 to 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 teaspoons Italian seasoning, divided
- Salt and pepper, to taste
Vegetables and Aromatics
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1/4 cup diced sundried tomatoes
- 3 garlic cloves, minced
Soup Base and Thickener
- 1/4 cup flour
- 2 tablespoons tomato paste (optional; see notes)
- 6-8 cups chicken broth (start with 6 cups; see notes)
Pasta and Dairy
- 6 oz pasta (Italian small shells recommended)
- 1 cup heavy whipping cream
- 1/2 to 1 cup grated Parmesan Reggiano cheese
- 2 1/2 to 3 cups fresh spinach
Instructions
- Brown the Chicken: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add diced chicken along with 1 teaspoon of Italian seasoning, salt, and pepper. Cook until chicken is browned on all sides, about 4-5 minutes.
- Sauté Vegetables: In the same pot, add diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until vegetables become translucent, about 3-4 minutes.
- Add Flour and Tomato Paste: Sprinkle flour evenly over the vegetables and stir well to combine, adding the flour in stages to avoid drying out the mixture. If using tomato paste, stir it in now.
- Add Chicken Broth: Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Use your spoon to deglaze the bottom of the pot, scraping up any browned bits for flavor.
- Cook Pasta and Simmer Soup: Bring the soup to a rolling boil. Add pasta, remaining 1 teaspoon of Italian seasoning, and adjust salt and pepper to taste. Cover with a lid, reduce heat to low, and simmer for about 20 minutes until chicken is cooked through, tender, and pasta is al dente. Alternatively, boil pasta separately and add at the end.
- Finish with Cream, Spinach, and Cheese: Remove lid and stir in heavy cream, fresh spinach, and grated Parmesan cheese. Let the soup simmer for an additional 5 minutes to meld flavors and allow spinach to wilt.
- Season to Taste: Taste the soup and adjust seasoning with additional salt, pepper, or Italian seasoning if needed before serving.
Notes
- Tomato paste adds depth and richness but is optional depending on preference.
- Start with 6 cups of chicken broth; add up to 8 cups if you prefer a thinner soup.
- For a quicker option, cook pasta separately and stir in just before serving to avoid overcooking.
- Use fresh spinach for best texture and flavor, but baby spinach can be substituted.
- Grated Parmesan Reggiano cheese not only adds flavor but also helps thicken the soup slightly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian